A classic from Cook's Illustrated... check out the Common Ground farm stand at the market this Sunday.
2 pounds butternut squash , peeled and cut into 1 1/2 inch cubes
6 medium shallots , peeled
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme leaves
Table salt and ground black pepper
Heat oven to 425 degrees. Put squash and shallots in roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.